Southern Custatd Pie with Pecans and Coconut
Makes:
10 servings
Total Time:
1 hr 25 min
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 1 cup packed brown sugar
- 1 cup sugar
- 1/3 cup egg substitute or 3 eggs
- 2 Tablespoons parkay margarine, melted
- 1 teaspoon vanilla
- 1 cup Planter's Pecan Halves
- 1 (9 inch) unbaked pastry crust
- 1 cup whipping cream
- 1 cup Baker's Angel Flake Coconut
make it
In small bowl, with electric mixer at medium speed, beat sugars, egg, margarine, and vanilla till well blended. Stir in pecan halves and coconut.
Pour into pie shell. Bake at 400 for 15 minutes; reduce heat to 350. Bake for 20 to 25 minutes or until lighty browned and completly puffed across top of pie.
Cool completely on wire rack. Top with whipped cream and toasted coconut.
Notes
You may sub more coconut for the pecans if you wish, or you may add toasted almounds.
